Herbed Baked Cremini Mushroom Polenta

• 5 cups chicken broth, reserve 1c for sauce
• 3 eggs, whisked
• 1 cup polenta
• 4 tablespoons butter
• 3 cups cremini mushrooms, chopped, reserve 1 c for sauce
• 3 teaspoons garlic, pre-chopped, reserve 1t for sauce
• 12 tablespoons parmesan cheese, fresh grated, reserve 6T for topping
• 15 tablespoons basil, sage, rosemary, parsley, & thyme, fresh chopped 3T each
• 7 tablespoons into polenta, reserve 4T for later for topping, & 4T for later for sauce
• 2 tablespoons cornstarch
• 14 cup cold water
• salt & pepper

1. polenta.
2. bring stock to a boil, stirring constantly whisk in polenta, reduce heat.
3. to medium, continue stirring for ten minutes, then stir in butter, herbs,.
4. mushrooms & parmesan, except reserved amounts, continue cooking.
5. for five more minutes, cool slightly, then whisk in eggs, salt & pepper to
6. taste.
7. spoon into a greased 8" sqaure glass baking dish, place on middle
8. rack in a pre-heated 375* oven for 25 minutes, remove from oven, mix together.
9. reserved parmesan and herbs, keeping back a small amount of mixture for
10. garnish when serving, sprinkle on top of polenta mixture, return dish to oven,.
11. placing under broiler for 3 or 4 minutes till golden brown.
12. remove from oven, let sit 5 minutes then cut into 8 servings,place on serving dishes, top with sauce, then garnish and serve.
13. sauce.
14. while polenta is baking, heat 1c reserved broth to a slow boil, mix corn.
15. starch in 1/4c cold water, then add to broth, add reserved mushrooms,.
16. garlic, &chopped herbs to sauce, salt & pepper to taste, simmer 5 minutes,.
17. pour over dished polenta, sprinkle with reserved parmesan& herbs and serve.

chicken broth, eggs, polenta, butter, cremini mushrooms, garlic, parmesan cheese, basil, into polenta, cornstarch, cold water, salt

Taken from www.food.com/recipe/herbed-baked-cremini-mushroom-polenta-355160 (may not work)